artichoke saladArtichoke Salad

Delicious delicious artichoke salad that is easy to prepare and gluten free

This artichoke salads need time in the refrigerator to meld all the flavors together. This is the perfect picnic salad because it has no mayonnaise and no freshgreens to wilt.
 Chicken Salad (6 servings)
Artichoke Salad Ingredients
  • 7.5-ounce jar marinated artichokes, reserve juice
    8-ounce jar marinated button mushrooms,
    reserve juice
    1 large tomato, cut into chunks
    3 cups broccoli florets
    1⁄4 teaspoon salt
    1⁄4 teaspoon pepper
    1⁄4 teaspoon dried dill
    1⁄4 teaspoon dried oregano
    1⁄8 teaspoon dried mint
    3 tablespoons olive oil
 Artichoke Salad Nutritional Information (Per Portion
 

 

Energy          - 95 Kcals
Fat, Total      - 7g
saturated fat   - 1g
Protein           -  3
Carbohydrate - 7 g
Fiber              - 3
 


 
 Artichoke Salad Preparation Method

1. Combine the artichokes, mushrooms, tomato, and broccoli in a large bowl.

2 In a small bowl, whisk together the juices from the artichokes and mushrooms, the salt,pepper, dill, oregano, mint, and oil. Pour the dressing over the vegetables and toss to coat evenly.

3 Cover and refrigerate the salad for several hours to allow the flavors to blend.

Tip: If you have salad left over, cut up the ingredients, lay them on a piece of gluten-free pita bread or pizza crust, and then melt a slice of mozzarella cheese on top and you have an instant gluten free lunch.

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